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Strawberry cheesecake ice cream<

Strawberry cheesecake ice cream

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Cooking Instructions:
First of all prepare the strawberry puree. Make a sugar syrup by placing 2 oz caster sugar and 2 fl oz water in a small saucepan. Put it on a gentle heat and allow the sugar to dissolve completely, stirring from time to time ? this will take about 5-6 minutes.

When there are no sugar granules left, let it come to simmering point and simmer very gently for 5 minutes. Pile all the strawberries into a food processor, add the syrup and blend to a smooth puree. Then strain the puree through a nylon sieve into a bowl.

To make the crunchy bits for the ice cream, pre heat the oven to gas mark5,375 F (190 C). Crush the biscuits with a rolling pin, place in a bowl and combine them with the hazelnuts and 1 oz melted butter.
Mix everything together, spread the mixture out on a baking tray and bake for exactly 5 minutes. Remove it and allow to cool.

Next make the custard base for the ice cream. Place the cream in a saucepan and heat gently. Meanwhile whisk the egg yolks, cornflour and sugar together, then when the cream reaches simmering point, pour it over the egg yolk mixture (still whisking). Return the whole lot to the saucepan and bring back to a bare simmer, keeping up the whisking until the custard thickens slightly. Pour it into a bowl and cover with cling film on the surface of the custard to stop a skin forming.

After that, place the curd cheese, yoghurt, vanilla and lemon juice in a mixing bowl, add the cooled custard and whisk the whole lot together until smooth.

Pile the custard and cheese mixture into the freezer box and freeze for about 3 hours. Whisk again until soft. Refreeze and repeat the process after 2-3 hours, then fold in the crumble mixture followed by the strawberry puree, which should form ribbons of red through the mixture. Return the ice cream to the freezer box and freeze until needed. Transfer to the main body of the fridge 2 hours before serving.

For the Ice Cream
4 ×size 2 egg yolks
3oz caster sugar
1lb medium fat curd cheese
5fl oz whipping cream
5fl oz Greek yoghurt
1 rounded teaspoon cornflour
1 tsp vanilla extract
1 tbsp fresh lemon juice

For the strawberry puree
8oz fresh strawberries
2oz caster sugar
2fl oz hot water

For the crumble mixture
2oz sweet oat biscuits
1oz butter, melted
½oz chopped toasted hazelnuts
You will also need a shallow baking-tray and a 3 pint (2 litre) polythene freezer box 8x8x2 inches deep.